The palest minty green, this a refreshingly elegant soup for a summer meal or picnic; serve within 24 hours of making for the best flavour.

Use one kilo of cucumber for the soup; any remaining can be cut into cubes or slivers andtossed into the soup as a garnish just before serving

two to three cucumbers, total weight just over 1 kg (2 lb 4 oz)
a small handful of fresh mint leaves
plus 6 sprigs
125 ml (4 fl oz) water
125 ml (4 fl oz) whipping cream
125 ml (4 fl oz) Greek set yogurt
salt

Peel and deseed the cucumbers. Cut into evensized chunks and steam for 10 minutes.

Whizz in the blender for 30 seconds or so, with the mint leaves and water, then add the cream and yogurt with a pinch of salt.

Chill in the fridge.

Serve cold, garnished with cubes of cucumber and with a sprig of mint in each bowl.